Cochinita Pibil Recipe

Name: Native Tongues Taqueria - Victoria Parks Cochinita Pibil Recipe
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pounds Pork shoulder; 3 tablespoons Achiote paste; 1 cup Orange juice; 1 tablespoon Lime juice; 4 cloves Garlic cloves; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 pieces Banana leaves; 1 medium Red onion; 1 cup White vinegar; 1 cup Water; 2 tablespoons Sugar; 1 teaspoon Salt; 1 bunch Fresh cilantro

Inspired by Native Tongues Taqueria - Victoria Park

Time4h 30m

Serves6

braised pork with achiote, pickled onion, cilantro

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Ingredients

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Main Ingredients

2 pounds Pork shoulder

3 tablespoons achiote paste

1 cup Orange juice

1 tablespoon ReaLime juice

4 cloves Garlic cloves

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 pieces Banana leaves

Pickled Onion

1 medium Red onion

1 cup White vinegar

1 cup Water

2 tablespoons sugar

1 teaspoon Celtic sea salt

Garnish

1 bunch Fresh cilantro

Method

Pork Preparation

Marinate the Pork

In a bowl, mix achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper to create a marinade. Add the pork shoulder and coat it well. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Cooking Vessel

Preheat your oven to 300°F (150°C). Line a baking dish with banana leaves, allowing some overhang.

Cook the Pork

Place the marinated pork in the center of the banana leaves. Fold the leaves over the pork to cover it completely, then cover the dish with aluminum foil. Bake for about 4 hours or until the pork is tender and easily shredded.

Pickled Onion Preparation

Prepare the Pickled Onion

While the pork is cooking, thinly slice the red onion and place it in a jar. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, then pour over the onions in the jar. Let it sit at room temperature for at least 30 minutes before serving.

Serve

Assemble and Serve

Once the pork is done, shred it with two forks. Serve the Cochinita Pibil with pickled onions and a garnish of fresh cilantro. Enjoy!